Application of Lactobacillus as Adjunct Cultures in Wheat Dough Fermentation-Reference-Cited by-同舟云学术

Application of Lactobacillus as Adjunct Cultures in Wheat Dough Fermentation

Published:2019-03-18 Issue:4 Volume:84 Page:842-847
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Xing Xiaolong¹²³,Suo Biao¹⁴⁵,Yang Yong¹²,Li Zhen¹⁴,Nie Wenjing¹⁴,Ai Zhilu¹⁴⁵³^ORCID

Affiliation:

1. College of Food Science and TechnologyHenan Agricultural Univ. Zhengzhou China

2. Henan Engineering Research Center for Cold‐chain FoodHenan Agricultural Univ. Zhengzhou China

3. Collaborative Innovation Center of Henan Grain CropsHenan Agricultural Univ. Zhengzhou China

4. Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural AffairsZhengzhou China

5. Henan Engineering Laboratory of Quick‐Frozen Flour‐Rice Food and Prepared FoodHenan Agricultural Univ. Zhengzhou China

Funder

The Excellent Talent Foundation for Science and Technology Innovation of Henan Province

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14496

Reference30 articles.

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3. Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Stalin

4. Impact of Lactic Acid Bacteria and Bifidobacterium on the Survival of Bacillus subtilus During Fermentation of Wheat Sourdough

5. Exopolysaccharides from Sourdough Lactic Acid Bacteria

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